Updated: Apr 9
As the central part of the meal a lot of pressure is put onto the turkey, but not to worry we have a herbal light and juicy roasted turkey recipe that will offer a welcome break from the typical turkey that is served at the annual family functions, thyme and thyme again (get it? time...thyme)
12- 14 LB fresh Turkey
4 TBLS Butter
10 Sage leaves
1 TBLS Herbs De Provence
1 TSP Sea Salt
2 TSP Black Pepper
1 Onion cut in 4
1 Granny Smith apple cut into 4 (cored/seeded)
2 pieces of celery ribs - chopped
2 Cups Dry White Wine
2 Cups Apple Juice
Preheat oven 400º. Remove innards and rinse the turkey. Place the butter under the skin of the turkey breast, then add 6 sage leaves under skin of each breast. Season inside and outside of the turkey with Herbs De Provence, sea salt, and pepper.
Place apple, celery, onion and 4 sage leaves in cavity of turkey as well as on the bottom of your roasting pan so that it will be under your turkey. Add the wine and apple juice and place the turkey into the pan.
Cover with foil leaving legs out. Roast for 1.5 hours.
Remove the foil and roast 1 hour more. Baste every 20 mins with drippings from the pan. You will know the turkey is done when the juice run clear or when an instant-read thermometer reads 165º when in the thickest part of thigh.
Remove from oven and baste one 3
more time. Allow the turkey to rest for 45 minutes. Turkey will continue to cook another 5 to 10 degrees. Serve with Turkey Gravy, if desired.